Iron for baking pastry containers



Nv. 16, 192s. m6136378 \N.O.YANCEY f IRON FOR BAKING PASTRY'CONTAINERS Filed April 17, 1925 Ishlm Patented Nov. 16, 1.926.

UNITED STTES O. YANCEY, OF BLUE ISLAND, ILLINOIS.

IRON FOR IBAKING PASTRY CONTAINERS.

Application led April 17, 1925. Serial No. 23,806.

This invention relates to improvements in irons for baking pastry, and more particularly for baking thin pastry shells especially for sandwiches of various kinds, such as ice l cream, salad and the like, and in a form suitable for vending in public places.

The object of the invention is to provide a new and novel form of iron, similar in its general form and manner of use, to a waiiie iron, but diering essentially in the design and form of the bakiing molds.

A preferred form of the iron is disclosed in the accompanying drawings, in which- Figure 1 is a-perspective view of the iron in closed position.

Eigure 2 is a top plan view of the iron in open position.

Figure 3 is a-cro`sectional view through the iron, and i Figure 4 is a perspective view of the pastry form made in-the iron.

The iron consists generally of two irons or mold members 1 and 2, of cast iron or like material, and rectangular in shape. The irons are hinged together at one end by a suitable hinged connection or joint 3, and at their opposite ends, each is provided with a handle 4 preferably of the non-conductive or insulated type consisting of coils of wire 3 surrounding the solid portion of the handle. Referring to the irons in the position shown in Figure 1, the lower'iron 2 consistsk of two depressed or recessed molds 5, 5 of the same size, shape and configuration, arranged side by side but separated by arelatively wide dividingY wall 6 slightly lower` than the marginal walls of the molds. The surfaces of the molds are ornamented with id-like designs, cast relief and primarily 40 or the purpose of i ressing a distinctive and attractive design on the surface of the shells to be baked therein.

The upper iron 1 consists of two cores 7, 7 identical in size and shape, each being square and provided ,with beveled edges. These cores are countersunk in the upper iron so :that they appear yin relief in the inner surface thereof, and when the two irons are brought together, the cores of the upper iron register with-the complementary depressed' molds of the lower iron with su cient clearance between to form a air of similar mold cavities equal to the thickness of the shell or pastry form to be baked, as clearly ap- 5 pears in Figure 3.

Extending around as well as between the cores 7, 7 are flat surfaces 8, their marginal portions engaging the edges of the recessed molds to seal the iron when the same is in closed position. F rom the lsurface between the cores, however,A projects a rib 9` with beveled sides meeting at an obtuseI angle.` This rib is relatively shallow, and as shown in Figure 3 its beveled edge Vis adapted to come into close roximity to the top face of the dividing wa l 6 of the lower iron 2 when the parts are closed.

To operate the iron, the required amount of`batter is placed in each of the molds in the bottom half of the Iiron after the same has been heated to the proper `temperature for baking. By closing-down the top half the batter is spread, filling-the cavities between the two parts of the iron, thereby forming two shells or forms of pastry. 7 5 Moreover, due to the conformation of. the irons, the batter spreads from one mold cavity to the other and forms a thin connecting layer between the adjacent edges, which is partially severed or creased lengthwise by the beveled edge of the rib 9.

When baked, the two connected forms are removed from the iron and while' still hot, the sandwich filling is put into one half and the other folded over upon it, along the fold line provided for this purpose in the connecting layer, which ordinarily remains intact so that the sandwich retains a more substantial form while being consumed.

As already suggested, an iron of this type is especially desirable for the dispensing of ice-cream or other food ,products from counters; booths and confection stands, and lhas a distinct advantage over the usual method of dispensing in that it completely encloses the product in an edible shell which willtremain intact during the consumption ofthe whole. f

I claim as my invention: 1. A astry baking -iron for the purpose 100 describeld, comprising hinged-together sections havin pairs of complementary molds and cores a apted to form similarly shaped mold cavities when said sectionsA are closed, said airs of molds and cores being separated 105 by dividing walls spaced relatively close together, whereby the shells baked ,in said cavities are joined together at adj acentedges by a thin .connecting layer of the .pastr 2. A pastry baking iron comprising two n hin ed-together sections, one being provided walls adapted to forma narrow space conwit a pair of rectangular recessed molds necting the adjacent sides of said mold caviand the other with a pair of complementary' ties, one of said Walls being in the form `of la eoresfand adapted to form therebetween a a rib having beveled cd es.I

l pair of rectangular and relatively shallow Signed at Chicago, Il this ithl day of mold cavities, said pairs of molds and cores April, 1925. being separated by complementary dividing WILLIAM O. YANCEY. 

